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蒜香香腸

NT$189

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份量：約3 - 4人份

烹飪小教室：

1.熱鍋，將由倒入鍋中並轉中小火。

2.將香腸清洗後表面擦乾，油鍋熱後沿邊緣將香腸放入鍋中。
3.將每面均勻煎熟且表面微焦即可起鍋切斜片並和蒜片及大蒜一起擺盤即可。
(小技巧：1.煎香腸時火盡量小火表面比較不易焦喔！
2.是否熟透可用筷子插入香腸判定，如果順利穿過即表示中心已經熟透)

餐點需加熱烹調後才能食用，切勿生食。

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蒜香香腸